Cocoa Campagne with Homemade Yeast

• 230 grams Strong (bread) flour
• 20 grams Unsweetened cocoa powder
• 20 grams Raw cane sugar
• 4 grams Natural salt
• 1 Cinnamon
• 155 grams Milk
• 40 grams White chocolate or whatever you prefer
• 100 grams Homemade natural yeast starter

1. Add the two types of flour, the sugar, and the salt into a bowl and mix.
2. Chop the chocolate finely and set aside.
3. Place the starter in the bowl and use a scraper to mix it into the flour by using a cutting motion.
4. Pour in the warmed milk.
5. Move the dough onto a cutting board and knead thoroughly.
6. When finished kneading, form into a ball and let it rise until it is 2 - 3 times its original size.
7. Punch down the dough, flatten, scatter with the chocolate, and round it out.
8. Once the surface of the dough is smooth, place into the flour dusted banneton with the seams facing up.
9. Let rise a second time.
10. Let rise in a room at 20C for about 1.5 hours.
11. Gently remove the dough and score the top.
12. Preheat the oven to 250C, then lower the temperature to 230C and bake for 25-30 minutes.
13. (I used a steam oven).
14. It's done!
15. I used chocolate chips.
16. This one has white chocolate chips.
17. This one was made with kabosu citrus yeast.
18. I sliced the tops for the cracked look.

flour, cocoa, cane sugar, salt, cinnamon, milk, white chocolate, starter

Taken from cookpad.com/us/recipes/149275-cocoa-campagne-with-homemade-yeast (may not work)